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    Pancetta and New Potato Crush

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    Pancetta and New Potato Crush

    This great-flavoured dish makes an ideal mid-week supper or weekend brunch.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 500g pack baby new potatoes
    • 200g pack baby leaf greens, shredded
    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 140g pack Waitrose Farm Assured Cubetti di Pancetta
    • 2 large eggs
    • 20g pack fresh flat-leaf parsley, chopped


    1. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 20 minutes, adding the baby leaf greens for the last 5 minutes. Drain, return to the pan and keep warm.
    2. Meanwhile, heat 1 tablespoon of the oil in a large frying pan and fry the onion, garlic and pancetta for 6-7 minutes until golden. Poach the eggs in boiling water for 4-5 minutes.
    3. Using a potato masher, lightly crush the potatoes and cabbage with the remaining oil to give a coarse texture. Now stir in the pancetta and parsley, and heat through. Season to taste. Serve each portion topped with a poached egg.

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